Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, coconut pancakes with coconut maple syrup (small batch). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Coconut Pancakes with Coconut Maple Syrup (Small Batch) is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Coconut Pancakes with Coconut Maple Syrup (Small Batch) is something that I’ve loved my entire life.
These Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. They're a great low-carb alternative to traditional pancakes, with extra Texture-wise you can make this pancake recipe with water instead of syrup, but readers have reported that this makes them too salty. This coconut pancake recipe is topped with coconut and fresh organic raspberries to give it some Canadian flair!
To get started with this particular recipe, we must prepare a few components. You can cook coconut pancakes with coconut maple syrup (small batch) using 19 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Coconut Pancakes with Coconut Maple Syrup (Small Batch):
- Make ready For the batter:
- Make ready 1 large egg
- Make ready 1/4 cup whipping cream
- Take 1/2 cup coconut milk (shake the can well before opening to incorporate the fat and cream solids with the liquid)
- Prepare 1/2 teaspoon coconut extract
- Prepare 1 teaspoon distilled white vinegar (to tenderize the flour)
- Prepare 1 Tablespoon sugar
- Prepare 2/3 cup All Purpose flour
- Prepare 1/3 teaspoon kosher salt
- Prepare 1 teaspoon baking powder
- Get 1/2 teaspoon baking soda
- Get 2 Tablespoons butter, melted
- Take For the syrup:
- Take 3 Tablespoons coconut milk
- Get 2 Tablespoons maple syrup
- Make ready 1 teaspoon brown sugar
- Take 1 Tablespoon butter
- Prepare 1/2 teaspoon coconut extract
- Prepare 1 good pinch of salt
Enjoy these keto pancakes with your favorite low carb syrup or eat them. The best light and fluffy coconut pancakes! These pancakes are so good, they may not make it out of the pan. Always add more oil when frying the next batch, or it may stick.
Steps to make Coconut Pancakes with Coconut Maple Syrup (Small Batch):
- In a mixing bowl, combine egg, whipping cream, coconut milk, vanilla extract, vinegar, and sugar for batter and whisk thoroughly until it has a soft pastel yellow color to it.
- Then add flour, salt, baking powder, baking soda, and 2 Tablespoons melted butter and whisk or stir again just to combine thoroughly, and until you have a fairly smooth batter.
- While the batter is resting, make your syrup. Combine all syrup ingredients in a small saucepan over medium heat until all the butter and sugar are melted. (Or you can microwave it, first for about 20 seconds, then stir, and then another 10 seconds.) Keep your syrup warm on the lowest possible stove setting, or just zap it for about 15 seconds right before you drizzle it over your pancakes.
- Griddle your pancakes on a lightly buttered griddle/non-stick pan/cast iron pan/whatever you griddle your pancakes on, preheated to medium, using about 1/4 cup batter for each pancake, flipping when you begin to see little bubbles appear all over the pancake. That usually takes about 3 minutes on the first side, and only about 30 to 45 seconds on the second side to finish.
- Since this is a small batch of pancakes, you probably won't have to adjust your heat, but if you're making a large batch, you do want to manage the heat, adjusting it down just a bit if you find that your pancakes are starting to brown too much before it's time to flip.
- Drizzle some of that sweet-salty-nutty-buttery Coconut Maple Syrup over your Coconut Pancakes, close your eyes for a moment so you can inhale that warm sunny feeling of coconuts on a cold winter's morning, then open 'em back up again and ENJOY. :)
Also, you may need to lower the Simply combine the coconut milk and syrup, stirring well. Adjust the flavors by adding more. Fluffy toasted coconut vegan pancakes made with spelt flour, natural sweeteners, and toasted shredded coconut. So delicious you'll think My favorite toppings are more toasted coconut and a drizzle of maple syrup or agave. The result is something out of this world.
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